Salt Lake Telegram | 1934-06-09 | Page 6 | Menus That Meal Health

P vIenus Menus That Mean Health By ANNETTE ANTHONY Chicken end nd Ha Ham Dinner Creamed amed P F M St nice RIce Cakes St F M P fluttered Turnips M St St. P Uncooked Beet Beef M S 5 Brend nutter flutter St M P F S P Pear Sauce S M Coffee CoHee Chicken and Ham Creamed 3 tablespoons e s butter butler 3 flour h B j CUPS milk YI CUP tJ diced e chicken i tl CUD cun rD diced ham 2 tablespoons cieri 1 chopped parsley 1 I tablespoon hopped chopped l t teaspoon salt ull a Melt Mell butter Wand and add flour Add milk and cook until creamy sauce forms Stir constantly Add rest of Ingredients and serve poured over rice cakes Rice nice Ca Cakes e 2 c CUPS boiled r rice 1 esc err i teaspoon cups salt alt U teaspoon IJ n nr celery salt ft U i l teaspoon pepper 4 tablespoons flour 3 tablespoons fat a Mix rice e egg g and seasonings Shape Into cakes Jh inch thick Roll Rollin Rollin in n flour lour and brown well In fat which has las been heated in frying fring pan Uncooked Beet Deet Relish Relisha 3 a CUPS chopped choPP d cooked beets 2 CUPS chopped cabbage 1 cup sugar 2 teaspoons celery seed iced 2 teaspoons white mu mustard seed 1 teaspoon yellow mustard seed eed 1 table spoon poon salt 1 I teaspoon dry yellow mustard h c dJ horseradish 1 3 1 cuns Mix Ingredients Let stand reveral several sev rev eral hours and serve This relish stored in jars in irs the Icebox will keep for or some time